INDOCHINE
21 EAST ADAMS ST STE 200, Jacksonville FL 32202 · 904.598.5303
Last inspected Jun 29, 2026 · 11 visits since September 2023
DEC 24
FEB 25
AUG 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One at bar, employee killed it
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Jun 29, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 20 violations recorded, 3 high priority.
3 High priority5 Intermediate12 Basic
What the inspector wrote — 20 findingsThe state's own report →
Live, small flying insects found One fly by cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f wonton above fill line on prep cooler, employee placed it in cooler
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. For cut cabbage this afternoon, explained to him and he write time on
Handwash sink not accessible for employee use at all times. Hand sink by wok on cook line with several things on it, employee moved the,
Show the remaining 16 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by wok, cook line, employee placed one
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Checked plans because one hand sink was removed to add ice machine, hand sink is not on plans. I did notice some discrepancies on the plans like no triple sink at bar and now it's one, no walk in cooler in storage room and now it's one. Employee here stated it's been like that since licensed
Water pressure lacking at fixtures that require the use of water. On hot water side on hand sink by microwave, cook line area
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by dish machine, no water comes out when handle is turned
Bowl or other container with no handle used to dispense food. On flour
Ceiling/ceiling tile shows damage or is in disrepair. Water damage in storage room
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. No lid on employee drink by prep table, employee discarded it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees food on shelf above customer food in walk in cooler
Equipment in poor repair. One fryer basket torn
Food storage container/container lid cracked or broken. Cracked container for rice on table
No conspicuously located ambient air temperature thermometer in holding unit. Prep cooler used for storage in back room by ice machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on guard by stove, hand soap container by wok with old build up, also fan dusty in prep room, shelves in walk in cooler with old build up
Silverware/utensils/plates dried with a towel/cloth. Plates towel dried after they come out of dish machine, explained to him and he stopped
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In storage room by walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Food splatter by box freezer in back rooms by ice machine
Feb 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 22 violations recorded, 6 high priority.
6 High priority4 Intermediate12 Basic
Show 22 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then grabbed plate and placed cooked food, explained to him and he washed hands
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee made salads with no gloves, explained to him and he got gloves,
Live, small flying insects found. One live fly by triple sink
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken in portioned bags in container on top of fish in bag, upright freezer by dish machine
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 57f cut cabbage on table, no time and not in procedure, employee wrote time and added it to procedure
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by hand sink next to wok
Handwash sink used for purposes other than handwashing. Filling bowl with water in hand sink by cook line
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in little prep room, employee placed one
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one new server, has blank form
Water pressure lacking at fixtures that require the use of water. On hot water side in hand sink at cook line by fryer
Bowl or other container with no handle used to dispense food. On flour by cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened employee drink in cooler, employee discarded it
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above customer food, prep cooler in little prep room, employee bag above rice bag, employee moved it
Employee with no hair restraint while engaging in food preparation. Making salads without hair restraint
Food stored on floor. Noodles in container on floor, employee placed them on shelf
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lid for flour by cook line with old build up, exterior of pots and handles with grease build up on cook line, side of wok with old build up, shelf dusty in little prep/storage room, shelf in walk in cooler with white build up,
Reach-in cooler interior/shelves have accumulation of soil residues. Vent dusty in 1 door prep, older at cook line
Single-service articles improperly stored. To go trays on storage shelf not inverted, storage room, employee inverted them
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In storage area has brick nit sealed
Wall soiled with accumulated grease, food debris, and/or dust. Wall dusty above shelf in little prep/storage room
Working containers of food removed from original container not identified by common name. White powder in bucket by cook line, employee said it's flour
Aug 14, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by hand sink close to wok
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three employees here for more than 2 months and one expired in 2024
Aug 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 7 high priority.
7 High priority3 Intermediate14 Basic
Show 24 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands 5 seconds with gloves on, before cooking, explained to him and he was again
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from an open cup then put on gloves and grabbed chicken, explained to him and gone was hands, discarded chicken
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on top of cut onions, employee moved eggs, onions are always cooked, explained to make sure they get to 155f
Roach activity present as evidenced by live roaches found. One at bar, employee killed it
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 60f wonton above fill line in prep cooler 50f cut cabbage mix taken from cooler to table, employee added it to 4 hrs procedure, employee placed it in reach in cooler,
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sprouts, employee wrote time on board
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by hand sink close to wok
Handwash sink not accessible for employee use at all times. Lots of thing on it, handsink by wok area, employee moved them
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For employees without employee training, employee couldn't locate them
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three employees here for more than 2 months and one expired in 2024
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. On rice
Dead roaches on premises. On by hand sink next to wok, employee placed it cleaned it
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Explained to him and he discarded it
Employee with no hair restraint while engaging in food preparation. Scooping rice
Equipment in poor repair. Gasket in one door cooler and upright freezer by cook line
Food storage container/container lid cracked or broken. Cracked container for msg and raw rice
No copy of latest inspection report available. Employee could not find it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in little back prep and interior dish washing room, also exterior of water boiling pot and dishes crates for dish machine, also shelves in walk in cooler, fan at bar
Reach-in cooler interior/shelves have accumulation of soil residues. In prep cooler and interior bottom of upright freezer by cook line
Stored food not covered. Raw rice in storage area, employee covered it
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Burnt and peeling by window next to triple sink, also in storage room by walk in cooler
Working containers of food removed from original container not identified by common name. White powdery, employee labeled msg
Feb 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 5 high priority.
5 High priority4 Intermediate14 Basic
Show 23 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Grabbed raw beef and then wonton to fry, explained to him and he washed hands
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pooled eggs on shelf above raw seafood, employee rearranged reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 53f wonton above fill line in prep cooler, explained to him a and he placed in cooler
Toxic substance/chemical improperly stored. Cleaner above chopsticks, dining area, employee moved it
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by hand sink next to wok
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ledge of rice warmer,
Handwash sink used for purposes other than handwashing. Rinsed knighted in hand sink at cook line, and ice in hand sink at bar
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one new employee
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here for more than a month, he said he did it but couldn't find certificate
Bowl or other container with no handle used to dispense food. On flour
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink by prep cooler, discarded by employee
Employee with no beard guard/restraint while engaging in food preparation. Scooping rice
Employee with no hair restraint while engaging in food preparation. Scooping rice, he got one
Equipment in poor repair. Gasket torn in upright freezer
Food storage container/container lid cracked or broken. Cracked container for rice in storage
Food stored on floor. Soy sauce bucket on floor, employee placed it on shelf
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of pots for soups, and stove guard, shelf above prep table by triple sink
Old food stuck to clean dishware/utensils. A couple of knives
Reach-in cooler interior/shelves have accumulation of soil residues. Interior bottom of upright freezer by cook line
Stored food not covered. Rice in bulk container
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In storage area
Working containers of food removed from original container not identified by common name. Bulk Congo are with flour per employee
Dec 4, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 2, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 1 recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Dead roaches on premises. Approximately 12 dead roaches on floor throughout kitchen area, cleaned by employee, talked to Robert
Aug 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 5 high priority.
5 High priority6 Intermediate15 Basic
Show 26 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked egg then grabbed sprouts, explained to him and he washed hands and cooked sprouts to 160f
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cooked shrimp barehanded only got to 133f, explained to him and he heated it to 145f
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp on shelf above cooked duck, both in ziplock bags, in upright cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f wonton above fill line, employee placed in in reach in cooler
Warewashing sanitizing solution exceeding the maximum concentration allowed. +400ppm, test strip turned blue, in triple sink at bar, employee diluted it, 300 ppm, also in bucket, also diluted it to 300 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For triple sink at bar and in bucket
Handwash sink used for purposes other than handwashing. Bucket in hand sink at cook line by wok side, removed by employee, also dumping ice in hand sink at bar
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line by wok side, employee placed a roll
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For two new employees and two without training
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees here for more than 2 months
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at cook line by wok, when turning handle no water comes out
Bowl or other container with no handle used to dispense food. On flour, removed by operator
Ceiling/ceiling tile shows damage or is in disrepair. Water damage in storage area
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink by prep cooler, discard by operator
Employee with no beard guard/restraint while engaging in food preparation. Working with rice
Employee with no hair restraint while engaging in food preparation. Working with rice, got hat
Food storage container/container lid cracked or broken. Cracked container for msg
Food stored on floor. Bags of rice in storage room
Hole in or other damage to wall. In small prep room by cook line
No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler
No copy of latest inspection report available. Could not find it, she called someone and he emailed to her
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above hand sink, cook line by fryer, fan at bar
Single-service articles not stored inverted or protected from contamination. Aluminum trays in storage, operator inverted them
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In storage room
Water leaking from pipe and/or faucet/handle. Faucet in hand sink at prep room by dish machine
Working containers of food removed from original container not identified by common name. White powder, in bulk container, flour per operator
Feb 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 3 high priority.
3 High priority7 Intermediate15 Basic
Show 25 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw personal meat on shelf above sauces, employee rearranged
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked potatoes, cooked veggies, tofu duck, etc
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 70f balls of flour with calamari, not sifted with in 4 hrs, 48-53f cooked potatoes, cooked carrots and peas, can mushrooms, dumplings, noodles, tofu, wonton, raw and cooked duck, raw and cooked chicken, since last night, ice build up in prep cooler, employee discarded them
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Matt has been a mgr for a year
Handwash sink not accessible for employee use at all times. Lots of things in hand sink by wok, employee removed them
Handwash sink used for purposes other than handwashing. Rinsing towel in hand sink at cook line, explained and he stopped
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line by wok, employee placed a roll
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Mgr couldn't find them, all employees more than 2 months
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For all employees and one mgr without certification
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For foods on time, emailed one
Bowl or other container with no handle used to dispense food. On paper flakes
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep unit at 50f, ice build up
Current Hotel and Restaurant license not displayed. Old one
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, moved by employee
Employee with no beard guard/restraint while engaging in food preparation. Portioning sauces
Employee with no hair restraint while engaging in food preparation. Portioning sauces and cook handling open foods
Equipment in poor repair. Gasket torn in little prep cooler,
Food stored on floor. Oil jugs in side prep area
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Hanging in dish machine area
No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler on side prep area
No handwashing sign provided at a hand sink used by food employees. Ripped, unable to read, emailed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf by hand sink, cook line, fan in dish washing area and at bar
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves and vent in bar cooler
Time/temperature control for safety food thawed in an improper manner. Cooked edamame on table, 34f
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Food storage area is brick not sealed
Sep 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 34 violations recorded, 6 high priority.
6 High priority8 Intermediate20 Basic
Show 34 findings ▾
Container of medicine improperly stored. Vitamins on shelf above customer foods, storage shelf, employee rearranged
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. He cracked eggs then grabbed cooked veggies to put on wok, explained to him and he washed hands
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched face then grabbed ice with scoop to place on cooked chicken, explaining to him and he washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f cooked broccoli, no time no procedure, employee wrote it on time chart
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 100f rice, no time no procedure, mgr wrote time on chart
Toxic substance/chemical improperly stored. Quat tablets above to go lids, employee moved it
Handwash sink used for purposes other than handwashing. Rinsing lemon in hand sink by cook line, explained to him
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine and quat
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by wok, employee placed some
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. A couple of employees that have no training
No soap provided at handwash sink. Hand sink by wok, mgr placed some
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Crab Rangoon retaken out of freezer
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee Anthony in July 2023, and 2 employees here for more than 2 months
Spray bottle containing toxic substance not labeled. On server shelf, sanitizer per employee
Bowl or other container with no handle used to dispense food. For rices
Current Hotel and Restaurant license not displayed. Old one
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above customer drinks in walk in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag above straws, by dining area
Employee with no hair restraint while engaging in food preparation. Cook cooking
Equipment in poor repair. Gasket in prep unit by wok and in upright freezer
Faucet/handle missing at plumbing fixture. Handle not working on cold side, hand sink by wok
Food stored on floor. Noodles in big container, employee placed them on shelf
Hole in or other damage to wall. Above hand sink at bar
Ice scoop handle in contact with ice. Mgr removed them
In-use tongs stored on equipment door handle between uses. On oven handle
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On sugar, big container
No conspicuously located ambient air temperature thermometer in holding unit. In prep unit, employee placed one, also in cooler at bar with half and half
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of pot before bullion and fan in dishwashing area, also shelves in walk in cooler
Time/temperature control for safety food thawed in an improper manner. Edamame on water, employee moved them to cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In food storage area, brick wall not sealed
Wall soiled with accumulated grease, food debris, and/or dust. Under prep table by prep cooler
Water leaking from pipe and/or faucet/handle. Pipe in triple sink also faucet in triple sink, also hand sink at bar
Wet wiping cloth not stored in sanitizing solution between uses. On prep table
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.